It's hot as hell. Nobody wants to turn on the oven when it's 100 degrees. This is one of my favorite recipes as it is so tasty and incredibly easy. I know that soup isn't what most people want in the summer but it is so light and refreshing that it's totally worth it.
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
3 cups diced carrots
1 tablespoon chopped cilantro
1 can of black beans,drained
7 corn tortilla chips
8 hrs 30 mins
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, carrots, beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
To serve, add tortillas and chopped avocado to the top.